Pork Apple Pie
Yield
4 servingsPrep
20 minCook
90 minReady
110 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork loin
boned, cubed |
|
| 3 | medium |
apples
peeled, cored, cubed |
|
| 1 ½ | teaspoons |
sage
|
*
|
| 2 | teaspoons |
salt
|
|
| 1 | x |
black pepper
ground |
*
|
| 1 | cup |
apple cider
|
*
|
| 3 | tablespoons |
sugar
|
|
| 2 | tablespoons |
butter
|
|
| 1 | x |
pastry dough
|
* |
| 1 | each |
eggs
slightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork loin
boned, cubed |
|
| 3 | medium |
apples
peeled, cored, cubed |
|
| 7.5 | ml |
sage
|
*
|
| 1E+1 | ml |
salt
|
|
| 1 | x |
black pepper
ground |
*
|
| 237 | ml |
apple cider
|
*
|
| 45 | ml |
sugar
|
|
| 3E+1 | ml |
butter
|
|
| 1 | x |
pastry dough
|
* |
| 1 | each |
eggs
slightly beaten |
|
Directions
Combine pork, apples, sage, sugar, salt and pepper in deep bowl and toss until thoroughly mixed.
Spread mixture evenly in 9 inch glass pie plate.
Pour cider over.
Sprinkle sugar on top.
Dot with butter.
Drape pastry dough carefully over pie.
Trim off excess dough, crimp edges.
Cut 1inch vent in center.
Brush surface with a few Tablespoons of beaten egg.
Bake pie in 350℉ (180℃) F for 1½ hours or until crust in golden brown, brushing the top twice more with beaten egg.
Serve in baking dish .
